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English christmas pudding

English Christmas Pudding

A traditional English holiday dessert for Christmas! Every country has its own traditions for celebrating and for preparing and serving the dishes that go with each occasion. In England, the Christmas pudding is the centerpiece of the holiday table. It's started two months before Christmas so it can mature — the belief being that the longer it sits, the brighter and more refined its flavor becomes. That said, it's also delicious fresh, right after cooking.

Snezhana

Recipe author

Composition / ingredients

Servings:

Dried fruit mix

300

Eggs

Butter

Vegetable oil

Wheat flour

100

Milk

100

Honey

Sugar

Salt

Vanillin

Ground cinnamon

Almonds (ground)

Walnuts

Brandy (50ml to soak the dried fruit, 50ml to soak the pudding)

100

White bread (crumbs)

Ginger (ground)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 8 % 5 g

Fats 27 % 16 g

Carbohydrates 64 % 38 g

324 kcal

GI: 5 / 55 / 39

Cooking method

Step 1:

Prepare the ingredients for the pudding. You can expand, reduce, or change the mix to suit your taste. Some recipes add grated vegetables, fruit, or fresh berries to the pudding, but that's a matter of taste. The key is the dried fruit, which needs to be prepped ahead of time.
Step 2:

Rinse the dried fruit, let it drain, and soak it overnight in a spirit — brandy is best.
Step 3:

Rinse the walnuts, dry them in the microwave, and finely crush them with a rolling pin or in a coffee grinder.
Step 4:

Put the softened butter in a bowl. Add the sugar. Beat them together until smooth.
Step 5:

Beat in the eggs and whip again with a mixer or a hand whisk.
Step 6:

Dissolve the honey in the milk. If the honey has crystallized, you can melt it in a water bath, or stir it into warm milk and let it cool.
Step 7:

Pour the honey-milk mixture into the bowl with the egg-butter mixture. Pour in the vegetable oil as well. Add a pinch of cinnamon and vanillin, the ground almonds, the ginger powder, and the salt. Sift in the flour and stir the batter again — it should reach the consistency of sour cream.
Step 8:

Crumble the white bread into crumbs — day-old bread works best.
Step 9:

Add the brandy-soaked dried fruit to the batter, pouring in any leftover brandy from the soaking as well. Add the bread crumbs and the chopped walnuts. Mix the batter. It should come together into a fairly thick, dense mass.
Step 10:

Line a heatproof mold with foil and grease it with butter.
Step 11:

Spoon the pudding mixture into the mold. Pack it down tightly with the spoon so no air pockets form inside.
Step 12:

Cover the top of the mold with foil. Set the mold in a pot of boiling water — the water should come only a quarter of the way up the mold. Reduce the heat to the lowest setting and steam the pudding for about 5 hours (depending on its size and the amount of ingredients). Top up the water from time to time.
Step 13:

Turn the pudding out of the mold and soak it with brandy. Leave it in a cool place for a day. Serve dusted with powdered sugar. Enjoy!